The 2021 Vinista was made from País grapes sourced from four ancient vineyards, two with volcanic soils in Yipas and two with granite soils from Guarilihue. The grapes underwent slow fermentation using natural yeasts, with 100% whole clusters. The wine was then aged for 11 months in a combination of oak and concrete vats. This careful process allowed the unique characteristics of the terroir to shine through. The result is a wine that reflects the ancient, diverse soils of the region.

At a Glance

• Origin: Itata Valley, Chile
• Varietal & Type: País
• Vintage: 2021
• ABV: 13%
• Vineyard Soil: Decomposed granite with quartz
• USNW Classification: Natural

Tasting Notes & Pairing

• Profile: Bright ruby red with notes of red fruits such as raspberry and pomegranate , mixed with notes of flowers and white pepper
• Food Pairing: Charcuterie, grilled herby lamb chops, aged cheeses.
• Serving Temp: 55-60°F (Slightly chilled)

About the Winemaker

Pedro Parra y Familia, founded in 2011 by Pedro and Camila Parra in Chile's Itata Valley, is an artisanal winery producing 35,000–40,000 bottles annually across eleven labels, exported to 37 countries worldwide.

Pedro Parra, known as "Dr. Terroir," was one of the first doctoral students to research terroir at the Paris Center of Agriculture. After years working as a world-renowned terroir consultant for prestigious estates including Quintessa, Domaine Roulot, and Biondi-Santi, he chose Itata—Chile's first and most traditional wine region—for his family project. The valley's granitic soils, cool maritime climate, and ancient ungrafted head-pruned vines planted over 500 years ago by Spanish colonizers create what Pedro describes as "walking through Europe a hundred years ago, where innocence and purity seem infinite."

Farming & Cellar: The vineyards are organically farmed with minimal sulfur applications and horse-drawn cross-plowing for weed control. Thanks to coastal winds, vineyard health is excellent, requiring only 1–4 sulfur applications per season depending on variety. In the winery, fermentations occur at very low temperatures (18–22°C) with zero extraction techniques—no punching down, délestage, or remontage. Cinsault sees 100% whole cluster fermentation, while País uses 30–60% whole clusters. Cru wines undergo extended post-fermentation macerations of 45–65 days. Sulfur use is minimal: only 2g/hl at grape entry and a small addition at bottling.